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A special dish featuring soft-boiled eggs with a crisp, crunchy breadcrumb coating, fried to perfection and topped with a homemade spaghetti sauce for a delightful contrast of textures and flavors.

A refreshing and thick perilla seed tofu soup made by simmering radish pickled in soy sauce and generous amounts of nutty perilla seed powder.

A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.

A simple no-fire perilla leaf kimchi with a refreshing and savory flavor, made by adding apple and onion juice for a crisp, vibrant taste.

Ground red chili peppers to eliminate the raw aroma, and use barley rice to create a refreshing, deep-flavored summer water kimchi.

Simple, hearty nourishing chicken gomtang with chicken feet for a richer, deeper broth

A clear and refreshing clam soup simmered with a small amount of doenjang and finely minced garlic, strained for a clean finish

A traditional autumn festival taro soup made with beef brisket broth and doenjang to neutralize the sharp, irritating taste of tubers, delivering a rich and smooth flavor perfect for Chuseok celebrations.

An unusual side dish featuring blanched asparagus mixed with melted butter and a tangy-sweet gochujang dressing.

A luxurious delicacy featuring three-color miljeonbyeong made from scallion and carrot juice, wrapped with golden smoked duck, scallion strips, and cucumber, enjoyed with a savory chunjang sauce.

A traditional festive delicacy featuring chewy octopus wrapped in a spiral on wooden skewers, grilled with a savory soy sauce glaze until crisp and fragrant.

Dolsan mustard-leaf kimchi seasoned with kelp-shiitake broth, beef bone broth, salted anchovies, shrimp paste, fruit, and dried chilies.